Cheesy Baked Broccoli & Vegetable Casserole

Cheesy Baked Broccoli & Vegetable Casserole

This Cheesy Baked Broccoli & Vegetable Casserole is creamy, comforting, and loaded with tender vegetables under a bubbling golden cheese topping. It’s an easy side dish for family dinners, holidays, or potlucks—and a great way to make vegetables feel like comfort food.

Ingredients

• 4 cups broccoli florets
• 2 cups cauliflower florets
• 1 large carrot, thinly sliced
• 1 small zucchini, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1½ cups (360 ml) milk
• ½ cup (120 ml) heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1½ cups (150 g) shredded cheddar cheese
• ½ cup (50 g) shredded mozzarella
• ¼ cup (25 g) grated Parmesan

Optional crunchy topping

• ½ cup breadcrumbs
• 1 tablespoon melted butter
• 2 tablespoons Parmesan

Instructions

1. Preheat the oven.
   Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Blanch the vegetables.
   Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots.

   Cook for 3–4 minutes, just until they begin to soften but are still slightly crisp.

   Drain very well and set aside.

3. Cook the onion and zucchini.
   Melt the butter in a large skillet over medium heat. Add the onion and cook for 3–4 minutes, until softened.

   Add the zucchini and garlic and cook for another 2 minutes.

4. Make the creamy sauce.
   Sprinkle the flour over the vegetables and stir continuously for about 1 minute.

   Slowly whisk in the milk and heavy cream. Continue stirring until the mixture begins to thicken, about 3–5 minutes.

5. Season the sauce.
   Stir in the Dijon mustard, salt, black pepper, and garlic powder.
6. Add the cheese.
   Reduce the heat to low and stir in 1 cup cheddar, ½ cup mozzarella, and the Parmesan.

   Stir until the cheese is melted and the sauce is smooth.

7. Combine the vegetables and sauce.
   Add the blanched broccoli, cauliflower, and carrots to the skillet. Gently stir until all the vegetables are coated.
8. Transfer to the baking dish.
   Pour the mixture into the prepared casserole dish and spread it evenly.
9. Add the cheese topping.
   Sprinkle the remaining ½ cup cheddar over the top.

   If using the crunchy topping, combine the breadcrumbs, melted butter, and Parmesan, then sprinkle evenly over the cheese.

10. Bake.
    Bake uncovered for 25–30 minutes, until the casserole is bubbling around the edges and the top is golden brown.
11. Broil for extra color.
    If desired, place the casserole under the broiler for 1–2 minutes at the end to create an extra-golden cheese crust. Watch carefully so it doesn’t burn.
12. Rest and serve.
    Let the casserole rest for 5–10 minutes before serving. This allows the creamy sauce to thicken slightly.

Tips for the Best Casserole

• Drain the vegetables thoroughly. Excess water can make the casserole watery.
• Don’t overcook the vegetables during blanching—they’ll continue cooking in the oven.
• Use freshly shredded cheese when possible; it melts more smoothly.
• Sharp cheddar gives the casserole a stronger, richer flavor.
• For a softer casserole, cover it loosely with foil for the first 15 minutes, then uncover to brown the top.

Easy Variations

Chicken & Broccoli Casserole:
Add 2 cups cooked shredded chicken for a complete meal.

Ham & Vegetable:
Stir in 1 cup diced cooked ham for a smoky, savory version.

Spicy Cheesy Casserole:
Add ½ teaspoon red pepper flakes or a diced jalapeño.

Mushroom & Broccoli:
Sauté 8 oz sliced mushrooms with the onions.

Low-Carb Version:
Replace the carrots with extra cauliflower or zucchini and use a low-carb thickener instead of flour.

Extra Cheesy:
Add ½ cup cream cheese to the sauce along with the shredded cheeses.

Make-Ahead

Assemble the casserole up to 24 hours ahead. Cover tightly and refrigerate.

When ready to bake, let it sit at room temperature for about 20 minutes while the oven preheats. Add approximately 10–15 minutes to the baking time if the casserole is still cold.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave or reheat the entire casserole in a 350°F (175°C) oven until hot and bubbling.

Freezing

For best results, freeze the casserole before baking. Assemble it in a freezer-safe dish, wrap tightly, and freeze for up to 2 months.

Thaw overnight in the refrigerator, then bake as directed, adding extra time as needed.

Makes

6–8 servings

Serve this cheesy vegetable casserole alongside roast chicken, turkey, baked ham, steak, or grilled fish. It also makes a satisfying vegetarian main dish with a crisp green salad and crusty bread.